Directions:Cook sausage and bacon in a skillet, stirring until it crumbles and is no longer pink. Add onion and cook until slightly translucent. Drain well. Let cool.Scramble eggs in skillet until the whites are cooked. Let cool. Heat oven to 400 degrees. Place jalapenos on greased sheet pan and roast for 10 minutes until skin starts to char. Remove from oven and let cool. Once peppers are cool, slice length wise to open the pepper and remove seeds.Stir together eggs, bacon, sausage, onions and cheddar cheese in a large bowl. Place one jalapeno in the center of each egg roll wrapper. Spoon about 1/3 cup of mixture in to the jalapeno pepper. Fold top corner of wrapper over the filling, tucking tip of corner under filling; fold left and right corners over filling.Lightly brush remaining corner with egg wash; lightly roll filled end toward the remaining corner and gently press to seal.Pour oil into a heavy pot or Dutch oven, heat to 375 degrees. Fry egg rolls in batches, 2 to 3 minutes or until golden brown.Drain on wire rack and serve with Creamy Avocado Ranch Dipping Sauce.

Creamy Avocado Ranch Dipping Sauce:

5 whole ripe avocados

1 cup ranch dressing

8 ounce mayonnaise

2 chipotle peppers (chopped)

Salt and pepper to taste

Peel and remove seed from avocado. Process ingredients in a food processer until smooth.